Mum’s love quiche – that’s a fact. So why not make your mum two different types of mini quiche? The first is a spring time leek, goats cheese and chive and the second a mediterranean-inspired tomato, roasted red pepper and chorizo.
It may seem like a bit of a faff making two different quiches at once but believe me it’s worth it. I also made the pastry (never a faff!) but of course pre-made short crust pastry works perfectly fine.
This recipe makes six 10cm diameter quiches (three of each) and can definitely be made a day in advanced. Best served room temp with a crunchy leafy salad dressed with a mustard vinaigrette or coleslaw.
Suggested wine pairing
– Leek quiche Félicette Grenache blanc
– Pepper & Chorizo quiche Hécula Monastrell
INGREDIENTS
Pastry
200g plain flour – sifted
100g unsalted butter – cubed
1 pinch of salt
Leek Quiche filling
1/2 leek – sliced and sautéed in a bit of butter until golden brown
60g goats cheese – chopped
1/2 fist-full of chives – chopped
2 large eggs
40ml whole milk
80ml double cream
crack of salt and pepper
Pepper & Chorizo Quiche filling
50g chorizo – diced and sautéed until soft
60g roasted pepper – finely sliced (mine came from a jar)
2 sundried tomatoes – chopped
2 sprigs of thyme
2 Tablespoon tomato purée
1 pinch smoked paprika
2 large eggs
40ml whole milk
80ml double cream
crack of salt and pepper
METHOD – Pastry
1.
In a bowl sift your flour add the salt and rub in the butter until you have a soft breadcrumb texture. Add 2 teaspoons of cold water and bind the dough. Cover tightly with cling film or an alternative and leave to rest in the fridge for 30 minutes.
2.
Roll out pastry on a lightly floured surface to about the thickness of a £1 coin (if you can remember what they look like) then cut in to circles that measure 13cm in diameter (I used a small bowl) and then line the well buttered quiche tins with the pastry. Do NOT trim the pastry from the edge yet!!! Put them back in the fridge for another 30 minutes
3.
Preheat oven to 200C. Using tin foil line the pastry and then fill with ceramic baking beans or in my case dried kidney beans. Place on a baking tray and bake blind for 15 minutes. Remove baking beans and foil then bake for a further 5 minutes. Using a sharp knife trim away the excess pastry that was folded over the tin.
4.
If you notice your pastry has cracked a little then dab on a little bit of beaten egg and bake for another minute or so.
METHOD – Quiche
1.
Reduce the oven temperature to 180C
2.
In three of your tins place the sautéed leek, goats cheese and chive over your pastry bases. Do the same with the sautéed chorizo, roasted red pepper, sundried tomatoes and thyme over the other three pastry bases.
3.
For the leek quiches combine the egg, milk, double cream and seasoning and gently pour over the filling until it reaches the brim.
4.
For the chorizo quiches combine the egg, milk, double cream, tomato purée, paprika and seasoning and pour over the filling until it reaches the brim.
5.
Bake for 35-40 minutes until the filling is just set and allow to cool before serving. Enjoy!